Spice Rum Banana Stuffed French Toast With Mango Maple Syrup Recipes

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FRENCH TOAST STUFFED WITH BANANA & MAPLE SYRUP



French toast stuffed with banana & maple syrup image

Brunch doesn't get much more decadent than this - buttery brioche served pancake-style with sweet syrup

Provided by John Torode

Categories     Breakfast, Brunch

Time 35m

Number Of Ingredients 12

2 large ripe bananas
1 tbsp maple syrup , plus extra to serve
2 eggs
50ml milk
50ml double cream
drop of vanilla extract
50g caster sugar
1 tsp cinnamon
pinch of nutmeg
1 large brioche loaf, cut into 4 x 2in slices
100g butter
vanilla yogurt , to serve

Steps:

  • Peel and slice the bananas, mash with the maple syrup and set aside. Place the eggs, milk, cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.
  • Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of brioche from the top to form a pocket, leaving at least 1cm around the edges. Stuff the pockets with the banana mix. Soak the stuffed brioche in the egg mix for 30 secs on each side.
  • In a large non-stick pan, melt half the butter. When sizzling, place the brioche in the pan and fry for 2 mins each side until golden. You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup and a spoonful of vanilla yogurt.

Nutrition Facts : Calories 570 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.1 milligram of sodium

STRAWBERRY AND BANANA STUFFED FRENCH TOAST WITH GRAND MARNIER SYRUP



Strawberry and Banana Stuffed French Toast with Grand Marnier Syrup image

Provided by Guy Fieri

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 20

3 cups hulled and quartered strawberries
1/4 cup granulated sugar
Grated zest and juice of 1 lemon
1 cup Grand Marnier
1 cup granulated sugar
Grated zest and juice of 2 oranges
3 eggs
3/4 cup half-and-half
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
3 to 4 grates fresh nutmeg
8 ounces whipped cream cheese
12 slices brioche bread
1 cup hulled and sliced fresh strawberries
1/4 cup strawberry jam
1 cup sliced fresh bananas
2 to 3 tablespoons unsalted butter
Fresh whipped cream, for serving
Toasted sliced almonds, for serving
Confectioners' sugar, for dusting

Steps:

  • For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool.
  • For the Grand Marnier syrup: Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool.
  • For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.
  • Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal.
  • Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side. Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners' sugar. Drizzle with the Grand Marnier syrup.

BANANA-STUFFED FRENCH TOAST



Banana-Stuffed French Toast image

Top-rated recipe for French toast breakfast stuffed with delicious bananas.

Categories     Dairy     Egg     Fruit     Breakfast     Brunch     Fry     Banana     Spring     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Serves 2

Number Of Ingredients 10

1 firm, ripe banana
3/4 cup half-and-half
2 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
four 1-inch-thick slices day-old challah or brioche
2 tablespoons unsalted butter
confectioners' sugar for dusting
Accompaniment: warm maple syrup

Steps:

  • Preheat oven to 350° F.
  • Cut banana into 1/4-inch-thick slices and in a bowl whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
  • In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side.
  • Dust French toast with confectioners' sugar and serve with syrup.

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP



Strawberry Cheesecake Stuffed French Toast with Strawberry Syrup image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 23

1 1/2 pounds vanilla wafer cookies
1/4 cup granulated sugar
2 tablespoons brown sugar
14 tablespoons melted butter
4 pounds cream cheese, at room temperature
1 pound granulated sugar (2 cups)
12 ounces sour cream (1 1/2 cups)
1 tablespoon vanilla extract
1/4 teaspoon salt
8 large eggs
Nonstick cooking spray
2 pounds strawberries, sliced
4 ounces granulated sugar
1/2 tablespoon guar gum
1 gallon milk
2 cups granulated sugar
3 tablespoons ground cinnamon
3 tablespoons vanilla extract
Pinch salt
8 large eggs
6 slices brioche bread
Fresh strawberries
Confectioners' sugar

Steps:

  • For the crust: Grind the cookies into a powder in a food processor, then add the granulated and brown sugars and butter. Mix until completely incorporated.
  • For the cheesecake: Preheat the oven to 250 degrees F. Add the cream cheese to a mixing bowl and beat to soften. Add the granulated sugar and beat until incorporated. Add the sour cream, vanilla and salt and mix until incorporated. Add the eggs one by one until they are all incorporated. Spray 2 cheesecake pans with nonstick spray. Divide the crust as the base of the cheesecake in both pans. Then add the cheesecake mixture on top of both crusts. Place in a water bath so the water reaches the middle of the pan and bake for 2 hours.
  • For the strawberry syrup: Add the strawberries and granulated sugar to a heatproof mixing bowl and cover. Add the mixing bowl to a water bath and bake for 45 minutes. Strain the strawberry liquid into a bowl. Reserve the strawberries for another use. Put the strawberry liquid bowl in an ice bath and add the guar gum. Mix it for 30 seconds.
  • For the french toast: In a mixing bowl, mix the milk, granulated sugar, cinnamon, vanilla, salt and eggs.
  • Make a small incision with a paring knife in the bottom part of the brioche bread slices. Insert 2 ounces of the cheesecake inside each bread slice and cover the cheesecake up with a piece of the bread. Reserve the graham crumbs for plating.
  • Preheat a griddle to medium heat. Dip each slice into the egg mixture and put onto the griddle. Cook until toasted and golden brown on both sides.
  • Cut the French toast in half and then place them on a plate with the fresh strawberries, strawberry syrup, graham crumbs and a dusting of confectioners' sugar.

BANANA STUFFED FRENCH TOAST



Banana Stuffed French Toast image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h5m

Yield 3 to 4 servings

Number Of Ingredients 14

4 tablespoons butter
1/4 cup light brown sugar
Pinch ground cinnamon
3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
4 ounces cream cheese, room temperature
1 large unsliced loaf French bread, bread cut into 8 slices
4 large eggs
1/2 cup heavy cream
1 1/2 cups whole milk
2 teaspoons ground cinnamon
1 teaspoon rum extract
Nonstick cooking spray
Confectioners' sugar, for garnish
Maple syrup, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
  • Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
  • In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
  • Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
  • Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

FRENCH TOAST WITH RUM BANANAS



French Toast With Rum Bananas image

Treat your guests or family to a SPECIAL BREAKFAST! Very easy to prepare. The combination of the ingredients are a plus to this entree. If you are cooking for a large crowd, keep cooked toast in a warm oven and top with bananas just before serving. Use firm, but not overripe bananas.

Provided by Seasoned Cook

Categories     Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

3 large eggs
3/4 cup milk
1/2 cup half-and-half
2 teaspoons vanilla
1/2 teaspoon cinnamon
salt
12 slices thick bread (day-old)
6 tablespoons butter
powdered sugar
3 large bananas, sliced
5 tablespoons butter
4 tablespoons brown sugar
4 tablespoons dark rum
4 tablespoons maple syrup
3 tablespoons water

Steps:

  • For French Toast:.
  • In a shallow wide bowl, beat eggs, milk, half and half vanilla, cinnamon and salt.
  • Melt 1 tablespoon butter in frying pan or griddle over medium heat. While butter melts, soak 2 to 3 slices of bread in batter. Remove bread and let excess drip off.
  • Arrange slices in pan, not letting slices touch. Fry one side until golden brown for approximately 5 minutes. Flip over and brown second side. When done transfer to a cookie sheet and keep in a warm oven. Repeat for other slices. Before serving sprinkle with powdered sugar.
  • For Rum Bananas:.
  • Melt butter over medium heat. When butter starts to turn brown, add bananas and mix gently. Sprinkle brown sugar on top of bananas. Stir until sugar has melted.
  • Add rum and cook 1 minute. Add maple syrup and water. Cook until just heated. Remove from heat and use as topping or beside toast.

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